He wrote the bible on barbecue, literally. The Barbecue Bible author Steven Raichlen, also a journalist, cooking teacher and TV host, is one of the best to ask when seeking barbecue menu trends and real-life tips from the pits of the world. Sharing a large cut of meat — brisket, say — with ease is one of the elements that makes barbecue such a well-suited foodservice genre for feeding a crowd. “It's more efficient, labor-wise, to cut off chunks from one brisket ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.